Chicken Hash with Bell Peppers & Herbs

Name: Chicken Hash with Bell Peppers & Herbs
Ingredients: Chopped fresh chives for garnish; 1 small yellow onion, sliced; 2 cups (475 ml) low-sodium chicken stock; 1¾ lb (800 g) skin-on, bone-in chicken breast halves; 7 tbsp (100 g) unsalted butter; 1½ lb (680 g) small russet potatoes, peeled and quartered; ¼ tsp freshly ground pepper, plus more as needed; ½ tsp kosher salt, plus more as needed; 3 tbsp minced shallots; 1 small orange or yellow bell pepper, seeded and chopped; 1 small orange or yellow bell pepper, seeded and chopped; 1 small red bell pepper, seeded and chopped; 2 tsp minced fresh sage; 2 tsp minced fresh rosemary; 2 tbsp heavy cream; 3 tbsp all-purpose flour

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Flavored boldly with shallots, rosemary, and sage, this succulent chicken hash is an ideal marriage of peppers, potatoes, and onions. To save time, use 2 cups (340 g) chopped leftover chicken and 1½ cups (350 ml) premade chicken stock. A heavy frying pan and a gentle press with a spatula while cooking will guarantee a crisp, golden crust.

Ingredients

Brunch
Leftovers
Breakfast

Ingredients

Method